TRIVIA
1
You Can Use Mushrooms as a Natural Pesticide
In 2011, mycologist Paul Stamets patented two natural mushroom-based pesticides that use parasitic cordyceps mushrooms. One pesticide is for termites, carpenter ants and fire ants, and the other for 200,000 other types of insects. Usually, mushroom spores repel insects. But, Stamets discovered that if mycelium is cultured to delay sporulation, insects consume it.
2
Mushrooms Produce Vitamin D
Many people consider mushrooms a superfood, and it’s not surprising as they’re nutrient-packed and offer numerous health benefits. Mushrooms are the only food in the fresh produce section that produce vitamin D. When exposed to ultraviolet light from sunlight or an ultraviolet lamp, nearly all edible mushrooms produce significant amounts of Vitamin D. Some create as nearly as much as over-the-counter Vitamin D supplements. Like humans, mushrooms contain a pro-vitamin called ergosterol that they convert into vitamin D in the presence of ultraviolet light.
3
Mushrooms Help Fight Age-Related Diseases
Researchers found that mushrooms have high amounts of ergothioneine and glutathione, both important antioxidants, that help fight age-related diseases. The amounts of ergothioneine and glutathione in mushrooms vary by species, with porcini mushrooms containing high amounts of the two compounds.
4
Mushrooms Are a Low-Energy-Density Food
Low-energy density foods contain fewer calories per gram than other foods. The composition of food dictates its density. Mushrooms are low energy dense and ideal for people who are watching their weight as they’re 80 to 90 percent water, low in calories, fat-free, cholesterol-free and gluten-free.
RECIPE:
MUSHROOM BURGER
by BITESIZED
Ingredients:
PATTY
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2 cups mushroom
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3/4 cup red onions
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1/4 cup garlic
-
1 cup black beans
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1/2 cup ground black pepper
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1 tbsp cumin
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1/3 cup flour
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1 cup breadcrumbs
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2 pcs eggs
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4 tbsp oil
Assembling:
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4 burger buns
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4pcs lettuce leaves
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1 large tomato
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1 pc white onion
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1 pcs egg
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ketchup
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mayonnaise
Procedures:
1
Place mushrooms, carrots, black beans, onions, and garlic into a food processor and blend until fine paste.
2
Pour mushroom mixture onto a bowl lined with cheesecloth and squeeze out as much excess liquid as possible. Place in a bowl.
3
Add ground black pepper, cumin, flour, breadcrumbs, and eggs. Mix until well combined.
4
Form mushroom mixture into patties. Freeze until firm, about 20 – 30 minutes.
5
In a pan over medium-high heat, fry the patties in oil-covered until browned on each side.
6
Place a lettuce leaf on the burger bun. Stack with the patty, tomato slices, white onion rings, and sunny side-up fried egg. Serve hot with catsup and mayonnaise on the side!
